Modern Equipment, January 25th-26th, 2021 - RC Culinary Lab, DC Metro
*Note: Classes will be limited to a max of 10 participants
The restaurant industry will never be the same after 2020. In a year filled with restaurant closures, concept changes, and government lockdowns, if the pandemic has taught us anything it is that the old way of running your food and beverage operation has got to change if you want to remain in business. Many chefs and restaurant owners around the country have faced difficult challenges as they fight to stay in business while managing a labor-intensive restaurant model with less revenue coming through the door.
The truth is we are not selling “Apple” computers. Selling food does not have the same margins as other industries, and we are dealing with an expensive, highly perishable product. Traditional restaurant models carry significant overhead, and operators must manage hundreds of variables on a daily basis. 2020 has revealed how fragile the food business actually is.
Many industries have completely recreated how they execute their day-to-day business. Technology is providing new frontiers and new possibilities that we never could have imagined. If you are not in tune with the newest opportunities you will most surely find yourself at a competitive disadvantage, or your model will be obsolete.
The Class will be taught by Rosendale Collective Founder Rich Rosendale, a culinary trailblazer and forward-thinking Certified Master Chef, in addition to Rosendale Collective R&D Chef Joe Peroney. Chef Rosendale competed in the Bocuse d’Or and was the former Executive Chef of the Greenbrier Resort where he led a culinary brigade of over 200 chefs. Chef Peroney was also on the Award-winning US Culinary Regional team.
Chef Joe Peroney graduated at the top of his three-year culinary apprenticeship class at the prestigious Greenbrier resort. He was then promoted to Sous Chef and later to Chef de Cuisine at The Greenbrier where he oversaw multiple dining outlets over the property. In 2016, Joe moved to Leesburg, Virginia to open Roots 657, where he would later take on the position of Research and Development Chef at both Roots 657 and the RC Culinary Lab. In February 2020, Joe traveled to Stuttgart, Germany to represent the USA as a member of the ACF Culinary Team USA at the 25th Annual IKA Culinary Olympics. The team earned a gold medal in the Cold Food Salon category and ranked third overall in the world. Joe also received a bronze medal for the individual culinary artistry competition at the same event. Joe has played a major role in working with Chef Rosendale consulting with major Food & Beverage Brands on menu development and seeking more efficient operational standards.
This class is designed to introduce you to ideas, and methods to help you operate more efficiently on a daily basis. The class is conducted at the RC Culinary Lab, a state-of-the-art kitchen located in Leesburg, Virginia, minutes from Washington Dulles International Airport.
The Smart Kitchen - Just like the “nest” that controls your home climate, we are only scratching the surface of what tomorrow's will look like. In this class, we will share what we feel are the technologies to watch and how to be at the forefront of “smart-kitchen technology”.
- Signature "One of a kind Experiences”, Increased Revenue, Profitable Concepts - Creating new revenue streams considering alternative ideas.
Cook-Chill - Let’s talk about production. This section is all about efficiency and scaling up production.
- “The Equity of Time” - Spending time vs money, this section will review what it really takes to get a job done and what does it take to be profitable for any given operation. Chefs will walk away giving a new consideration as to what it cost to really buy a new cooler, or oven when one considers what it really cost to pay for it when compared to sales.
- “The Value of R&D” - In an effort to reconsider the traditional culinary brigade system we will present a new more relevant organizational chart that we believe is more suitable for the modern kitchen.
- Sous Vide - an overview of other classes we will show how sous vide is a useful tool even if you are not cooking sous vide yourself. Equipment from around the world - In this section RC will highlight equipment not well known throughout the USA, but offers real benefits.
- Menu creation - This section is geared toward creating menus that are designed to generate profitability. In this section, we walk you through how to think about the bigger picture of menu costing as it relates to labor, rising cost, and how to get the biggest margins from what you offer your customers without diluting the variety.
Participants will receive a welcome letter with the schedule three weeks prior to the course. The certificate provided at the end of the course is good for sixteen hours toward continuing education with the American Culinary Federation.
All participants will receive access to Kohmee, our new web-based recipe software with recipes, and the course material upon completion.
*Note: These programs are not affiliated with ACF or the ACF Certification Program.
Here’s what chefs are saying about our classes.
“I recommend Rosendale Collective (online/in-person classes) for any chef how wants to expand their knowledge by understanding the details, incorporate innovative concepts into their program, enhance their skills and stand out in the foodservice-hospitality industry.”
CEC, CCA, WCEC, CFBE, FMP, CFSM
Executive Chef / Hammock Dunes Club – Emerald Elite Club; Palm Coast, Florida (USA)
ACF Certification Chair for the Mid Florida East Coast Chapter
“The Rosendale Collective is, in my opinion, a premiere destination for honing one’s skills, learning something new, or simply meeting like-minded culinarians who are on the same mission... to always evolve. Their classes bring cutting edge technology and techniques in front of the chef and showcase the limitless possibilities available to the modern chef. Never stop learning!”
- Dustin Selvaggio
Director of Culinary Innovation
TOOLS AND ATTIRE: We supply all of the food and material for the workshop to facilitate in-class participation. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (ALL DAYS/LOCAL TIME)
8:30 am to 9:00 am – (Continental Breakfast)
9:01 am to 12:00 pm – (Morning Session)
12:01 pm to 12:30 pm – (Lunch)
12:31 pm to 3:00 pm – (Afternoon session)
RC Culinary Lab
75 Lawson Rd SE STE 203, Leesburg, VA 20175
Hilton 115 Fort Evans Rd NE, Leesburg, VA 20176
Phone: (571) 258-1068
Washington Dulles International Airport
CANCELLATION & REFUND POLICY:
1. Less than 90 days prior - 100% refund to the original form of payment will be offered for the total amount paid.
2. Less than 60 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.
3. Less than 10 days prior - 75% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.
4. Less than 7 days prior - 50% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.
WANT A CLASS IN YOUR CITY? - CONTACT US AT firstname.lastname@example.org
We recognize the reality of the pandemic and have adapted our operations to maintain continuity while ensuring the safety of our employees. We are taking abundant care to minimize exposure to both our employees and participants to our classes, using technology whenever possible. As we have told our employees, we also ask you to follow CDC guidelines, remain home as much as possible, and stay safe.
- Rosendale Collective Team
Equipment sponsors from http://www.rcculinarylab.com/